Scallops in Herb Sauce Recipe
This delicious dish can be served as a first course, with crusty bread and butter, or with boiled rice or on a bed of vegetables as a light main course. When scallops are expensive, use fewer of them and make up the quantity with new potatoes, skinned, boiled and cut into thick slices. In this case, do not serve with rice.
- 12 scallops
- ¼pint (150 ml) white wine
- ¼pint (150 ml) water
- Sea salt and pepper
- 1 tablespoon plain flour
- 1 oz (25 g) butter
- 1/4pint (150 ml) single cream
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped dill
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- Cut the scallops off their shells, discarding the beard-like fringe and intestinal thread. Wash the white part and the coral, pat dry, and cut into quarters.
- Put the wine and the water in a shallow pan. Add a pinch of salt and some pepper. Bring to the boil, then put in the scallops. Cover, and simmer for 8 minutes, or until tender. Lift out the scallops with a slotted spoon and keep them warm.
- Keep the cooking liquid warm in the saucepan. Mix the flour and butter in a cup to form a smooth paste. Drop the paste, bit by bit, into the cooking liquid and stir until smooth, simmering very gently to make a sauce.
- Add the cream and stir again, then stir in the chopped herbs. Put the scallops back into the sauce for a moment to reheat, then pour the mixture into a shallow serving dish and serve at once.